Pastry: Savory & Sweet

Overview

From master chef Michel Roux, a gorgeous, full-color cookbook that demystifies the art of pastry making

For many home cooks, making pie and pastry can be intimidating. Now, in his exciting new cookbook, Michelin three-star chef Michel Roux shows how easy it is to prepare pastry at home just like a professional. All types of dough are covered—short crust, brioche, puff pastry, croissant, and more. Roux provides detailed, step-by-step techniques, all illustrated with stunning ...

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Overview

From master chef Michel Roux, a gorgeous, full-color cookbook that demystifies the art of pastry making

For many home cooks, making pie and pastry can be intimidating. Now, in his exciting new cookbook, Michelin three-star chef Michel Roux shows how easy it is to prepare pastry at home just like a professional. All types of dough are covered—short crust, brioche, puff pastry, croissant, and more. Roux provides detailed, step-by-step techniques, all illustrated with stunning color photographs. He also presents a range of classic and contemporary recipes—100 in all — with mouthwatering photographs of almost every one. Showstopping sweets include Sweet Pumpkin Tart with Toasted Almonds, Chocolate and Raspberry Tart, and Apple Turnovers. For something savory, there are Onion and Bacon Mini Pizzas, Phyllo Croustades with Seared Tuna, and Herbed Monkfish in a Puff Pastry Crust. For home cooks who want a new bible on the subject of making pie and pastry at home, this book is the answer.

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Product Details

  • ISBN-13: 9780470421345
  • Publisher: Houghton Mifflin Harcourt
  • Publication date: 2/12/2009
  • Edition number: 1
  • Pages: 304
  • Sales rank: 467,933
  • Product dimensions: 6.70 (w) x 8.30 (h) x 1.20 (d)

Meet the Author

Michel Roux is one of the most highly acclaimed chefs in the world, who has held three Michelin stars at The Waterside Inn near Windsor in England for an astonishing 21 years. Michel holds countless other culinary honors, including the Meilleur Ouvier de France en Patisserie in 1976, the Chevalier de l'Ordre des Arts et des Lettres in 1990, an Honorary Doctorate in Culinary Arts from Johnson & Wales University in 2002, and the Chevalier de la Legion d'Honneur in 2004. He is also the food and wine consultant for Celebrity Cruises.Michel has appeared in two television series and written several successful cookbooks, including Sauces, which won the Glenfiddich Visual Award.

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Table of Contents

Introduction.

Pie Dough Techniques.

Short Pastries.

Enriched Sweet Pastries.

Puff Pastry.

Raised Pie Pastry.

Brioche Dough.

Croissant Dough.

Choux Pastry.

Pizza Dough.

Phyllo Pastry.

Basics.

Glossary.

Index.

Acknowledgments.

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Sort by: Showing all of 6 Customer Reviews
  • Posted May 16, 2009

    I Also Recommend:

    one of the greatest pastry work

    this book is full of amzing pastry fine arts.

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    Posted August 1, 2010

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    Posted June 18, 2009

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